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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 45 mins
If you're looking for the perfect weeknight meal, get ready to dive into stuffed spaghetti squash. This dish packs all the flavors of your favorite burrito into one of the most versatile fall vegetables! The taste and texture of this type of squash pair especially well with the zesty, Southwestern-inspired ground turkey, corn, and black bean filling. The best part? There are endless options when it comes to toppings. Sprinkle yours with sliced avocado, tangy salsa, fresh cilantro, hot sauce, a dollop of Greek yogurt, or even crushed tortilla chips for some added crunch!
Do you peel the skin off spaghetti squash?
No, the skin provides structure to the roasted spaghetti squash "bowls," allowing them to hold the delicious filling without collapsing. That said, the same resilience that makes the skin an ideal container also makes it a bit tough, so we don't recommend eating it.
Why is my spaghetti squash mushy and not stringy?
Achieving the perfect texture for spaghetti squash is all about timing. It's crucial to cook the squash only until it’s fork-tender. Overcooked squash can turn into a mushy, watery mess. The beauty of this recipe is its efficiency—you can prepare the delicious filling while the squash roasts in the oven.
Can you substitute ground turkey for something else in stuffed spaghetti squash?
You can replace the ground turkey in the filling with almost any meat, such as ground beef, ground chicken, or ground chorizo. Going for a meatless Monday meal? Swap out the turkey for an additional can of beans, plant-based meat crumbles, or crumbled firm tofu.
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Ingredients
- 2 small spaghetti squash, cut in half and seeds removed (about 3 lb. each)
- 3 Tbsp. olive oil
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 lb. ground turkey
- 1 (1-oz.) packet taco seasoning
- 1 (15-oz.) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup salsa, plus more for serving
- 2 cups shredded Mexican blend cheese (about 8 oz.)
- 1 cup fresh cilantro, chopped
- Plain Greek yogurt or sour cream, for serving
- 1 ripe avocado, diced, for serving
- Hot sauce, for serving
Directions
- Step 1Preheat the oven to 400°F.
- Step 2On a baking sheet, place the spaghetti squash cut-side up. Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the salt and pepper. Flip the spaghetti squash cut-side down and bake until fork-tender, 45 minutes to 1 hour.
- Step 3Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the turkey and cook, crumbling with a wooden spoon, until the turkey is lightly browned, 3 to 5 minutes. Add the taco seasoning and ½ cup of water and cook until thickened slightly, 1 to 2 minutes. Stir in the beans, corn, salsa, 1 cup of the cheese, and three-quarters of the cilantro.
- Step 4Let the squash cool slightly before carefully flipping over, cut-side up. Use a fork to loosen the flesh and form spaghetti-like strands. Divide the turkey mixture among the spaghetti squash halves and mix it gently with the squash strands. Sprinkle the halves with the remaining cup of cheese. Return the squash to the oven and bake until the cheese is melted and bubbly, 10 to 15 minutes.
- Step 5Serve the squash topped with yogurt, avocado, hot sauce, salsa, and the remaining cilantro.
Tip: Microwaving spaghetti squash makes it easier to cut. Prick the squash all over with a fork and microwave (one at a time) for 6 minutes. Carefully remove from the microwave. When cool enough to handle, cut the squash in half lengthwise, scoop out the seeds with a spoon, and proceed with the recipe.
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